Classic French Fries

Step 1

Scrub 2 pounds of russet potatoes under cold running water to remove any dirt. Cut each potato lengthwise into thin planks about 1/4-inch thick using a sharp knife or mandoline, keeping them uniform so they cook evenly.

Step 2

Cut the planks lengthwise into 1/4-inch thick sticks. Place the cut fries in a large bowl and cover completely with cold water — this soaks out excess starch, which is what gives you a crispy, fluffy fry instead of a dense, starchy one. Let them soak for at least 15 minutes while you prepare your oil.

Step 3

Drain the potatoes in a fine-mesh strainer and spread them out on clean kitchen towels or paper towels. Pat them completely dry — any moisture clinging to the surface will cause dangerous splattering in the hot oil and will prevent proper crisping.

Step 4

Pour 2 quarts of vegetable oil into a large, heavy-bottomed pot and set it over medium heat. Use an instant-read thermometer to monitor the temperature — bring the oil to 325°F. This first fry at lower temperature cooks the potato through while keeping the outside pale and soft.

Step 5

Working in batches so you do not crowd the pot, carefully lower a handful of dried fries into the 325°F oil using a slotted spoon or basket. The oil will bubble and steam vigorously — listen for the sound to mellow from aggressive crackling to a gentle, steady sizzle, about 6-8 minutes. The fries will be soft and pale, not golden yet. Remove them with a slotted spoon and drain on paper towels. Repeat with remaining batches, allowing the oil to return to 325°F between each batch.

Step 6

Once all fries have been cooked once, increase the heat to bring the oil to 375°F — this higher temperature will create the golden, crispy exterior. Working again in batches, slide the cooked fries back into the hot oil. Fry for 2-3 minutes, watching them turn a deep golden color. The fries will sound much sharper and crispier now — you want a dark mahogany color without any pale spots.

Step 7

Remove the second batch with a slotted spoon and spread on a paper-towel-lined plate. While the fries are still hot, immediately sprinkle with 1.5 teaspoons of kosher salt and toss gently to distribute evenly — the salt sticks best to hot fries.